• Atmosphere: The inside of the restaurant is clean and uncomplicated. The walls are painted yellow with black and red accents. The tables are white with chairs in tan and black stripes.

One wall has several photos of the restaurant's food with the words "fresh," "value" and "tasty" mixed within the collage.

And the mechanisms of Extreme Teriyaki are pretty simple: Walk to the counter, order your food and wait to hear your number -- then dine in or take your food with you.

Although the eatery has been open for a few months, they are already getting plenty of regular customers, who sometimes eat there more than three times a week.

"We have a good customer base already with people who come over and over," owner Christine Thio said. "We're hoping to get more people to find out about us."

During the day, Extreme Teriyaki feeds business people wearing suits and ties, while at night, there are more families dining. But during the entire day, there are many to-go orders prepared for people in a hurry.

"We have lots and lots of to-go orders," Thio said. "We make things fast and fresh even if you're in a hurry."

• Menu: With teriyaki in the name, you can guess that it is the signature sauce. Almost every dish come with the sticky, sweet sauce and many people ask to add more on top of their food.

The shrimp is pretty popular, but poultry reigns as the restaurant's No. 1 seller.

"Chicken is the signature item," Thio said. "Our beef is very tender, but not everyone does beef, you know? That's why many people get chicken. Everyone eats chicken."

For each meal, the cooks grill the meat to order -- and you can watch them dice, chop and saute the food while you wait -- unless you order edamame, dumplings or sushi.

The sushi takes a little longer to make because it is an art form.

"Yeah, it takes some time for the speciality rolls," Thio said. "It's not easy putting them together. It sometimes takes 10 minutes to make a roll and people eat them down in less than 5 minutes. It's hard to keep up."